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https://www.raiplay.it/programmi/esem... - Today Daniele prepares a dish in a baking dish, asparagus crepes filled with a mornay sauce with asparagus and cheeses, with the addition of Prague ham. It is a simple but elaborate recipe because in fact it has many steps to follow, the first is the creation of the crepes that he prepares with flour, eggs, milk and asparagus puree (so they will be green); the second instead concerns the preparation of the mornay sauce. Mornay sauce is a hot white sauce derived from béchamel, a hot mother sauce. Daniele makes the mornay sauce by first making a simple béchamel to which eggs, cream, cheeses and in this case also asparagus are added. Ingredients for the crepes 180 g of 00 flour 3 eggs ½ l of milk 100 g of green asparagus puree For the filling 50 g of flour 50 g of butter ½ l of milk 4 egg yolks 100 ml of fresh cream 300 g of white asparagus 150 g of grated Gruyère 80 g of Fontina 80 g of grated cheese 1 leek 150 g of Prague ham, sliced knob of butter abundant black peppercorns salt and pepper extra virgin olive oil To decorate 50 g of white asparagus 50 g of green asparagus Cooking: 150°C for 20 min